- Joined Nov 8, 2013
Hi, my name is Dave From Chandler, Arizona. I've been smoking for a couple years now. I started with an old vertical charcoal smoker/Grill, and have recently upgraded (or downgraded, depending on who you ask) to the Masterbuilt 40" Electric smoker with the glass window. I've had quite a bit of success with this new smoker, and wouldn't trade it for anything, but I have yet to cook a whole turkey in it. I know there's a lot of discussion on "To Brine Or Not To Brine", and I choose not to. With that being said, I picked up a 12lb frozen turkey to practice with before turkey day, and could use some advice on cooking temps, cook time, and what temp to pull it at. Any assistance would be greatly appreciated. I've attached the manufacturers stock pic for reference.